ADD DRY FRUITS

firstly, in a pan take ¾ cup almonds, ¾ cup cashew, 2 tbsp pistachios and 2 tbsp pumpkin seeds

1

CRUNCHY NUTS

dry roast on low flame for 10 minutes or until the nuts turn crunchy. keep aside.

2

JAGGERY - 1 CUP

in a large kadai take 1 tsp ghee, 1 cup jaggery and ¼ cup water.

3

MIX WELL

mix well until the jaggery dissolves completely.

4

BOIL - 6 MINUTES

boil for 6-7 minutes or until the syrup turns frothy.

5

BREAK EASILY

now check the consistency, by dropping syrup into a bowl of water, it  should form hardball and cut with a snap sound. else boil for another  minute and check.

6

ROASTED NUTS

keeping the flame on low add roasted nuts and ¼ tsp cardamom powder

7

DO NOT ALLOW TO COOL

mix well making sure jaggery syrup coats well.

8

GREASED BUTTER PAPER

immediately transfer the mixture on to a greased butter paper or onto steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.

9

ROLL - SLIGHTLY THICK

cover with another greased butter paper and roll with the help of a rolling pin

10

ROLL UNIFORMLY

roll for uniform thickens.

11

MARK PIECES

allow to cool for a minute, and when it is still warm cut into pieces.

12

READY TO EAT

finally, serve dry fruit chikki once cooled completely, or store in an airtight container and serve for a month.

13